Homemade Pierogi with Cheddar and Potato Filling Recipe
This homemade pierogi recipe features tender dough filled with a creamy cheddar and mashed potato mixture, boiled to perfection, and optionally pan-fried for a delightful crispy finish. Served with butter, sour cream, and scallions, these Eastern European dumplings make a comforting and delicious meal or appetizer.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: Approximately 12 pierogi 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
Scale
Dough
- 1 cup all-purpose flour, plus more for kneading and rolling
- 1/4 teaspoon salt
- 1 large egg
- 1/2 tablespoon vegetable oil
- 3 tablespoons warm water
Filling
- 1 cup warm mashed potatoes
- 1 tablespoon butter
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
For Cooking and Serving
- 3 tablespoons butter, for frying pan
- 1/2 cup yellow onion, sliced for sautéing (optional, not explicitly cooked in instructions but suggested)
- Diced scallions, for serving
- Sour cream, for serving
Instructions
- Make the Dough: In a medium bowl, mix the flour and salt. Make a well in the center, add the egg and vegetable oil, then about 2 tablespoons of warm water. Mix with a fork until the dough starts to come together, adding a bit more water if necessary.
- Knead the Dough: Transfer the dough to a floured work surface and knead it for 1-2 minutes until smooth. Cover with plastic wrap and let it rest for 30 minutes.
- Prepare the Filling: Combine warm mashed potatoes with 1 tablespoon of butter, salt, and pepper to taste. Stir in the shredded cheddar cheese until just combined. If using leftover seasoned mashed potatoes, skip seasoning.
- Roll and Cut Dough: On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Cut the dough into 3-inch diameter circles using a cutter or cup. Re-roll scraps and cut additional circles.
- Fill and Seal Pierogi: Place about one tablespoon of filling in the center of each dough circle using a cookie scoop. Fold the dough over to form a half-moon shape and pinch the edges to seal. If needed, moisten the edges with water to help seal.
- Cook or Store Pierogi: You can cook the pierogi immediately, refrigerate overnight, or freeze for up to one month.
- Boil Pierogi: Bring a large pot of salted water to a boil. Gently add pierogi, stirring occasionally to prevent sticking. When they float to the top, cook for an additional 3-4 minutes. Thicker dough may require more time.
- Pan-Fry Pierogi: In a large skillet, melt 3 tablespoons of butter. Saute boiled pierogi until golden brown and heated through on both sides.
- Serve: Serve the pierogi hot with butter, sour cream, and diced scallions for garnish.
Notes
- The dough resting time is key to achieve tender pierogi.
- If the dough isn’t sticking well, moistening the edges with water helps seal them.
- You can freeze uncooked pierogi for up to one month; cook directly from frozen but add extra boiling time.
- Sautéing onions in butter can add extra flavor, although not specified in the primary instructions.
- Use warm mashed potatoes for easier mixing and better filling consistency.
Keywords: pierogi, homemade pierogi, mashed potato pierogi, comfort food, Eastern European dumplings, pan-fried pierogi, boiled pierogi
